Out of Helen's kitchen - Cabbage
- Details
- Published on Friday, February 23, 2018
Helen Drysdale
Neepawa Banner & Press
All cabbages are rich in vitamin C and antioxidant compounds. To get the most nutritional value from cabbage the less it is cooked the better. A bonus with cabbage it is grown locally and a reasonable price year round.
Pineapple coleslaw
1 medium cabbage
3 red apples
1 Tbsp. lemon juice
1 cup diced celery
2- small cans pineapple tidbits, drained
3/4 cup sliced almonds
Dressing:
2/3 cup mayonnaise
2/3 cup plain Greek yogurt
1/3 cup lemon juice
1 Tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
2 tsp. Mrs. Dash or dried dill
Shred cabbage. Dice apples and sprinkle with lemon juice to avoid discoloring. Add the celery and drained pineapple. Mix the dressing ingredients together and mix thoroughly with salad ingredients.
Baked cabbage with apples and cranberries
1 small to medium cabbage
1 onion, chopped finely
1 garlic clove, finely diced
1 large or 2 small apples, diced
1/2 cup dried cranberries
1/4 cup water
1/4 cup apple cider vinegar
1/2 tsp. each cinnamon and cloves
1/2 tsp. each salt and pepper
3 Tbsp. brown sugar
2 Tbsp. butter
In a greased casserole dish, layer the cabbage, onion, garlic, apples and cranberries. Mix the water, vinegar, spices, salt, pepper and brown sugar together. Pour over the cabbage and dot with butter. Cover and cook in a 300掳 oven. In 1 hour give the mixture a stir. Bake for another hour. If it appears to dry add a wee bit of water in the hour check.
